Easy Sourdough Crackers Using Discard | 4 Ingredients!

Make sourdough crackers using active starter or discard with the easiest sourdough cracker recipe ever! Discard, butter, and seasonings combine for toasty, crispy crackers perfect for snacking or charcuterie.

I love to make Whole Wheat Einkorn Sourdough Bread, No-Knead Einkorn Sourdough Bread, and Simple Sourdough Bread.

But what about some sourdough discard recipes to use up all the extra discard?

Luckily, I have some tricks up my sleeve when it comes to using my sourdough discard. I use it to make Sourdough Pancakes, Sourdough Waffles, and Buttery Sourdough Biscuits, which are all amazing for two reasons…

1. First, they use up my discard, since I am definitely not about wasting food.
2. And second, they’re always family favorites!

So, it’s only natural that I’ve added a sourdough crackers recipe to round out my list of amazing sourdough recipes.

SOURDOUGH CRACKERS

Not only is this sourdough cracker recipe the EASIEST cracker recipe you’ll ever make, but it is also:

• Versatile. Sourdough starters can be new, old, cold, or warm. It REALLY doesn’t matter. The crackers turn out delicious every time.
• Healthy. With all the benefits of sourdough, these are better than store-bought crackers.
• Great for snacks or even for the holidays!
• No kneading required. Need I say more?
• Crispy, crunchy, and SO delicious! You’ll want to eat the whole batch (I did – twice!)

The great thing about this sourdough cracker recipe is that you use sourdough starter. It’s a great way to use up your starter without adding any extra flour.

SOURDOUGH CRACKER RECIPE INGREDIENTS

Sourdough crackers only require 4 ingredients!

• Butter. The fat in the crackers gives them a rich, buttery flavor and a toasty, golden brown color.
• Sourdough Starter. It doesn’t matter if it’s recently fed or not, and you can use room temperature or refrigerated discard. Using sourdough discard gives the crackers a tangy flavor. You can use a whole wheat flour or all purpose flour starter.
• Seasoning. I like to use Homemade Italian Seasoning.
• Sea Salt. Add this ONLY if your seasoning blend doesn’t include salt, and if you like the salty taste.

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE SOURDOUGH DISCARD CRACKERS

Ready to make the best crackers? Follow these simple instructions!

Step 1. Preheat the oven to 300F.

Step 2. Melt the butter in a medium mixing bowl.

Step 3. Add the starter, seasoning, and salt (if using). Stir well. There is no need to chill the dough.

Step 4. Line a baking sheet pan with a piece of parchment paper (MUST be parchment – do not use a Silpat mat).

Step 5. Pour the cracker mixture onto the parchment paper and use a spatula to spread it into a thin layer, making at least 12″x 9″ rectangle.

You can poke the crackers with a fork if you would like to prevent puffing, but these crackers stay fairly uniform throughout baking, so it isn’t necessary.

Step 6. Bake for 10 minutes. Score with a sharp knife using an up-down motion, not a pulling motion (that tears the cracker).

Step 7. Bake for 15-25 more minutes, checking the crackers at 15 minutes and then every 5 minutes after to ensure browning but not burning. Rotate the pan if one side gets brown faster than the other. Thinner crackers will bake faster than thicker crackers.

Step 8. Cool on the pan for 5 minutes.

Store sourdough discard crackers in a glass airtight container with a lid – if they last that long! Since homemade crackers don’t have extra preservatives, they’re best eaten fresh or within a couple of days.

SOURDOUGH CRACKERS RECIPE VARIATIONS

You can use either fresh or dried herbs to add customizable flavors to the sourdough crackers recipe. Try a sprinkle of one of these (or come up with your own!):

You can also add finely chopped seeds like sunflower seeds, flax seeds, or sesame seeds for seedy crackers.

Want vegan sourdough crackers? Use olive oil instead of melted butter. Note that your crackers will turn out a bit more crispy and the oil flavor will come through, so use a high-quality oil with good flavor.

For gluten free sourdough crackers, start with gluten free sourdough starter. Follow the same method for crispy crackers that are gluten free!

SERVE WITH SOURDOUGH CRACKERS

My favorite way to enjoy sourdough crackers is with my favorite Homemade Hummus Recipe, served as a healthy snack for the whole family.

SOURDOUGH CRACKERS FOR SNACKING

How do sourdough crackers fit into healthy snacking?

Think of a snack like a mini meal – you still want it to hit the macros that you need.

For me, healthy snacks:

• Always include protein
• Pair carbs with protein to keep my blood sugar stable
• Include produce to round out my plate or bowl

So for crackers, I would eat them with something that also includes protein, like meat and cheese for a mini charcuterie board, or hummus. Add a few fresh veggies on the side and I’m set!

SOUR DOUGH DISCARD CRACKERS FAQS

MORE SOURDOUGH DISCARD RECIPES

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Sourdough Crackers

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Make sourdough crackers using active starter or discard with the easiest sourdough cracker recipe ever! Discard, butter, and seasonings combine for toasty, crispy crackers perfect for snacking or charcuterie.

• Author: Tiffany
• Prep Time: 20 minutes
• Cook Time: 25-35 minutes
• Total Time: 45-55 minutes
• Yield: 36 crackers 1x
• Category: Snacks
• Method: Bake
• Cuisine: American

Instructions

1. Preheat the oven to 300F.
2. Melt the butter in a medium bowl.
3. Add the starter, seasoning, and salt (if using). Stir well with a spatula. There is no need to chill the dough.
4. Line a baking sheet with parchment paper (MUST be parchment – do not use a silpat mat).
5. Pour the cracker mixture onto the parchment paper and use a spatula to spread it into a thin layer, making at least 12″x 9″ rectangle.
6. Bake for 10 minutes. Score with a sharp knife using an up-down motion, not a pulling motion (that tears the cracker).
7. Bake 15-25 more minutes, checking the crackers at 15 minutes and then every 5 minutes after to ensure browning but not burning. Rotate the pan if one side gets brown faster than the other.
8. Cool on the pan for 5 minutes.

Notes

Store sourdough discard crackers in a glass airtight container with a lid – if they last that long! Since homemade crackers don’t have extra preservatives, they’re best eaten fresh or within a couple of days.